Wine-Braised Beef Brisket

This is yummy the day you make it, but is even more delicious the next day.


Recipes · Main Dishes · Roast Recipes


Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Servings: 8
Total Time: 2 hrs 45 mins
Yield: 8 servings

Ingredients

Ingredients List

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 (3 pound) beef brisket

  • 1 tablespoon olive oil

  • 1 red onion, sliced

  • 1 (14.5 ounce) can beef broth

  • 1 (8 ounce) can tomato sauce

  • ½ cup red wine


Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.

  3. Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.

  4. Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.

  5. Place the brisket back into the roasting pan and cover pan with foil.

  6. Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

Cook's Note:

If you're going to serve this the next day, let the brisket cool, slice, and place the meat back in the pan with the juices and cover with foil. It will reheat faster and be extra-moist.


Nutrition Facts (per serving)

Nutrition Facts
327 Calories
25g Fat
3g Carbs
18g Protein


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